Description
Light and airy Japanese pancakes that provide a delightful breakfast experience with a pillowy texture and subtle sweetness.
Ingredients
Scale
- 4 large eggs
- 1/2 cup whole milk (or almond/oat milk)
- 1 cup cake flour (or all-purpose flour + cornstarch)
- 1 tsp baking powder
- 2 tbsp granulated sugar (to taste)
- 1 tsp vanilla extract
- 2 tbsp melted butter
Instructions
- Separate the egg whites from the yolks. In a bowl, combine yolks, milk, melted butter, sugar, and vanilla, mixing well.
- Sift cake flour and baking powder, then fold into the wet mixture until just combined.
- In a clean bowl, whip egg whites until stiff peaks form, then gently fold into the pancake batter.
- Preheat a non-stick skillet over low heat and lightly grease with butter.
- Scoop the batter using a ring mold onto the skillet to form tall mounds.
- Cover the skillet and cook for 4-5 minutes until golden, then flip and cook for an additional 3-4 minutes.
- Serve warm with maple syrup, fresh fruit, or whipped cream.
Notes
Patience is key; cook on low heat to ensure the pancakes rise properly without burning.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: Japanese
Nutrition
- Serving Size: 2 pancakes
- Calories: 300
- Sugar: 6g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 186mg
Keywords: Japanese pancakes, soufflé pancakes, fluffy pancakes, breakfast recipes, easy pancake recipe